Cupcakes are an easy and delicious sweet treat and these chocolate chip cupcakes are what I love most. You have a moist vanilla cupcake full of chocolate chips topped with a smooth chocolate buttercream. It is simple and utterly yummy!
There are few things as wonderful as chocolate chip cupcakes. I loved making these and loved eating them even more.
They are topped with a fluffy chocolate buttercream the vanilla chocolate chip cupcakes are sweet, tasty and perfect for Sunday afternoon snacking.
Why you’ll love this chocolate chip cupcakes recipe
Chocolate chip cupcakes are really easy to make. This recipe takes no special ingredients, even if you don’t have any chocolate chips you can roughly cut some chocolate up and mix that into your mix.
You can decorate the moist chocolate chip cupcakes with any flavour frosting. I used a sweet chocolate buttercream frosting but you could make a simple vanilla, cream cheese frosting or your favourite combo of flavours.
It’s a recipe for easy chocolate chip cupcakes. It couldn’t be simpler to follow and you’ll have delicious moist chocolate chip cupcakes in no time.
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
Vanilla is a key ingredient in any bake. This of it as the salt and pepper to your baking, a teaspoon of vanilla extract is not necessary to your cupcake cake mix but it makes the world of difference. Your vanilla chocolate chip cupcakes will be 10 times sweeter and have a fuller flavour.
My favourite. Put it in cocktails, cookies or cakes, I’m there. You can use shop bought chocolate chips for your moist cupcakes or roughly cut a chocolate bar up into small pieces and mix those into the batter.
How to make chocolate chip cupcakes – step by step
Add the caster sugar and light brown soft sugar to a bowl.
Add in the unsalted butter or stork baking butter.
Mix together until light and fluffy. The mix should be smooth, fluffy and the sugar should have dissolved.
Add in the eggs and vanilla extract. Mix well to combine the mixture.
Sieve in the flour, baking powder and a pinch of salt. Give it a good stir to combine all the ingredients.
Chop up the chocolate bar or use ready-made chocolate chips and mix them into the cupcake batter.
Give everything a great mix together.
Add the mixture to the cupcake cases and bake until golden brown, then you can decorate as you please!
Chocolate Chip Cupcakes Top Tips
Wait for your vanilla chocolate chip cupcakes to fully cool before trying to ice them. Adding icing to a warm cake will cause your icing to melt.
Cream your butter and sugar together for a few minutes until light and fluffy, this will help your cupcakes to rise.
Mix your buttercream together while your cupcakes bake. This lets you eat freshly made chocolate chip cupcakes sooner!
Cupcakes can be served on any occasion. I loved decorating these vanilla chocolate chip cakes with frosting and tiny gold stars, but you could serve them at a birthday party and make some brightly-coloured frosting.
Or add some dried cranberries and make Christmas cupcakes.
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Substitutions and variations
GLUTEN FREE CHOCOLATE CHIP CUPCAKES
Swap out the flour for your favourite gluten-free flour alternative and enjoy gluten-free chocolate chip cupcakes. I would recommend Dove’s flour. Just don’t forget to check all your ingredients for cereals containing gluten just in case.
MINT CHOCOLATE CHIP CUPCAKES
Fancy something even more special? Why not try adding peppermint essence to your cupcake batter when you add the chocolate chips. This will make for a wonderful Mint chocolate chip cupcake recipe.
Storing chocolate chip cupcakes / Making ahead of time options
Cupcakes are best enjoyed on the day they are made. Afterwards, they can begin to dry out and go hard. To help avoid this you should pop any leftover cupcakes into an airtight container and only keep them for 3-4 days.
I would recommend making these chocolate chip cupcakes on the day you plan to serve them for optimal freshness and perfectly moist chocolate chip cupcakes.
How can I make my cupcakes moist?
You can make your cupcakes moist but baking them at the correct temperature and taking them out of the oven as soon as they are done. Over baked cupcakes can become dry and you’ll no longer have cupcakes that are moist.
Why did my chocolate chips sink to the bottom of my cake?
Often gravity is what causes your chocolate chips to sink, if they are too big or too heavy they will sink into your batter. To stop your chocolate chips from sinking to the bottom of your batter you should cut them into smaller pieces or try tossing them in a little plain flour before adding them to the mix.
Can I add chocolate chips to cake?
You absolutely can add chocolate chips to cake! Chocolate chip cakes are delicious and one of my favourite times of cakes to make. Simply make a normal sponge cake but add some chocolate chips to the batter just before baking.
Do chocolate chips melt when baked?
Chocolate chips melt a little when baked but they will not ruin the structure of your cake, unless you’ve used far too many. Once your cake cools they will harden again so you can enjoy perfect chocolate chip cakes.
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Chocolate Chip Cupcakes
- 125 grams (8.82 oz) unsalted butter or a baking butter like stork
- 125 grams (1.14 cups) light brown soft sugar
- 2 (4) medium eggs
- 125 grams (2 cups) self-raising flour
- 0.5 teaspoon (1 teaspoon) vanilla extract
- 1 teaspoons (2 teaspoons) baking powder
- 100 g (1) chocolate chips (or chop up a chocolate bar)
- 60 g (4.41 oz) unsalted butter
- 80 g (1.25 cups) icing sugar / confectioners sugar
- 3 tablespoons (3 tablespoons) cocoa powder
- 80 g (6.35 oz) Cream Cheese
- Add cupcake cases to a cupcake tin and preheat the oven to 180ºC/ 160º fan/ 356ºF.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time and mix in with the vanilla extract.
- Sieve the flour and baking powder in to the mix and gently stir it in.
- Chop up the chocolate and add to the mix.
- Add the mixture to the cupcake cases.
- Pop the cupcakes into the oven and bake for 12-18 minutes until golden brown and until a cake tester comes out clean.
- Leave to cool on a wire rack.
- In a mixer (or using a hand mixer), beat the butter and sugar together to make a smooth buttercream.
- Drain off any excess water in the cream cheese and add it to the buttercream mix along with the vanilla extract and cocoa powder.
- Beat again until smooth and pop it in the fridge to set slightly.
- When the cupcakes are cool, add the buttercream to a piping bag with a star nozzle. Pipe the buttercream on each cupcake. Add your decorations and serve,
Please note that the nutrition information provided above is approximate and meant as a guideline only.